1.Rudong Commodities Quality Supervision and Inspection Institute, Nantong 226400, China;
2.Nantong Product Quality Supervision and Inspection Institute, Nantong 226011, China
摘要为系统比较分析牛、猪、鸡、鸭4 种禽畜肉中蛋白质成分的差异，实验利用十二烷基硫酸钠-聚丙烯酰氨凝胶电泳（sodium dodecatyl sulfate-polyacrylamide gel electrophoresis，SDS-PAGE）、非变性聚丙烯酰胺凝胶电泳（native-polyacrylamide gel electrophoresis，Native-PAGE）以及反相高效液相色谱（reversed phase high performanceliquid chromatography，RP-HPLC）对牛、猪、鸡、鸭4 种禽畜肉中水溶性蛋白进行比较。结果表明：4 种禽畜肉水溶性蛋白RP-HPLC图谱出峰位置一致但相应含量不同，Native-PAGE蛋白迁移率差异明显，而SDS-PAGE则显示在高分子质量区域蛋白条带分布较为相似，低分子质量区域存在差别。4 种禽畜肉水溶性蛋白带电荷、含量以及小分子质量蛋白差异明显。
Abstract：To systematically compare the differences in protein components of beef, pork, chicken and duck, sodium dodecatyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), native (non-denaturing) polyacrylamide gel electrophoresis (Native-PAGE) and reversed phase high performance liquid chromatography (RP-HPLC) were adopted to analyze the water soluble proteins (WSP) from four species of livestock and poultry. The RP-HPLC chromatograms of four meats exhibited consistent peak positions but different protein contents. Native-PAGE showed obvious differences in protein mobility, while the protein bands in the SDS-PAGE revealed similar distribution of high molecular weights and dissimilar distribution of low molecular weights. Conclusion: There are some differences in charge, content and low molecular weight protein types among water soluble proteins from four different species of meat.
赵 蓓，邵 彪，陈 刚，黄伟东. 4 种禽畜肉中水溶性蛋白比较研究[J]. 肉类研究, 2015, 29(8): 5-7.
ZHAO Bei, SHAO Biao, CHEN Gang, HUANG Weidong. Comparative Analysis of Water Soluble Protein of Meats from Four Species of Livestock and Poultry. Meat Research, 2015, 29(8): 5-7.
